0.95 or above
Milk Contains Vitamin D... Water is More Healthier... No.Edit: If you look at the nutritional value, milk is actually a mixture of many different substances, many with high nutritional value. Water is more necessary for life, but has no nutritional value. (just look at bottled water... 0's all the way down the list)
by increasing the osmotic pressure and reducing the water activity.
Microorganisms typically require a water activity (aw) value of at least 0.90 for growth. This means that the water in a product must be freely available for microbial metabolism. Controlling water activity is a key factor in preserving food and preventing microbial spoilage.
Even if the condensed milk was of a water activity below 0.85, it isn't a good idea to leave it out overnight.
Water is not called milk. Water is called "water," or "H2O". Milk is called milk.
the easiest way of detecting water in milk is by testing the thickness of the milk by letting it touch the walls of a glass and see if the milk gives an opaque look to the glass ( which means less added water ) or if the milk just slides off leaving the glass transparent as soon as the milk touches the glass ( which means that water was added to the milk ). in industries, they use a lactometer to check the water addition. lactometer acts by measuring the specific densities of the milk and the value obtained on the calibrated scale will be then compared to that of the standard values.
Equivalent in what?The mass should be almost the same, since milk consists mainly of water.The nutritional value, of course, is not the same.Equivalent in what?The mass should be almost the same, since milk consists mainly of water.The nutritional value, of course, is not the same.Equivalent in what?The mass should be almost the same, since milk consists mainly of water.The nutritional value, of course, is not the same.Equivalent in what?The mass should be almost the same, since milk consists mainly of water.The nutritional value, of course, is not the same.
Water activity is a measure of the amount of water available for biological reactions and microbial growth in a substance. It is calculated as the ratio of water vapor pressure in the substance to the vapor pressure of pure water at the same temperature. A lower water activity value indicates less available water for microbial growth.
Yes, microwaving breast milk can destroy some of its nutrients and affect its nutritional value. It is recommended to warm breast milk using other methods, such as placing the bottle in warm water, to preserve its nutritional content.
The milk is heated to a high temperature and then cooled, to retard bacterial activity.
It may be defined as the number of milliliters of 0.1 N alkali solution required to neutralize the volatile, soluble fatty acids distilled from 5 g of fat under specified conditions. It is primarily a measure of butyric acid. The value for milk fat ranges between 17 and 35 and this value is well above that for all other fats and oils.
when you put water inside milk, the milk will look like what it did without water.